Scott Gold writes in "The Shameless Carnivore: A Manifesto for Meat Lovers" that he has used his favorite marinade on kangaroo meat, which is popular in Europe. Gold reports that kangaroo meat comes under the auspices of the Australian government and the Royal Society for the Prevention of Cruelty to Animals, which monitor native kangaroo populations and carefully cull the herds to ensure the animals' health and minimal impact on the surrounding environment.

Makes about 3 1/3 cups

1 ½ cups vegetable oil

¾ cup soy sauce

¼ cup Worcestershire sauce

2 tablespoons dry mustard

2 ½ teaspoons salt

1 tablespoon cracked black pepper

2 teaspoons chopped fresh parsley

½ cup red wine vinegar

3 garlic cloves, crushed

1/3 cup fresh lemon juice

1 tablespoon fresh lime juice

Combine all ingredients in a medium saucepan and place over low heat until simmering lightly (not foaming!), then cool completely. Place meat in a zip-top freezer bag, pour in the marinade, then seal tightly. Let sit in the refrigerator at least 4 hours, although overnight is best for tougher cuts or game.